Changing it up a bit this week by focusing on a side dish instead of breakfast and giving you (reluctantly, I might add) one of my best recipes. It's not quick or easy but, darn, is it good.
It's my version of our Golden State's signature barbecue entree, smoked tri tip. You'll love it!
Super Side Dish: Stuffed Pasilla Chiles
Dinner: Smoked Tri Tip Roast
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
While corn on the cob is good, I have to admit I don't like eating with my hands like that.
Instead, I'll make a fresh corn dish that I can eat with utensils. You know...like a civilized person.
INGREDIENTS3 cobs of fresh, sweet corn (1 for each person)1 1/2 cups low fat milk3 tablespoons flour3 tablespoons melted butter1/4 teaspoon black pepper1 tablespoon sugar1/2 cup half and half
Remove the kernels from the cob into the bowl. Don't know how? Click here.
Boil the corn for 10 minutes.
Strain and put into a bowl for later.
Melt the butter in a small sauce pan.
Stir in the flour thoroughly.
Add the milk, about a half cup at a time.
After it thickens a bit, add the pepper, sugar, then the corn. Stir it in. Turn off the heat, stir in the corn and the half and half.
DarrylCopyright 2015 - Darryl MusickAll Rights Reserved
